Ingredients:

  • 1 whole Rotisserie chicken (approx. 2 lbs / 900g), chilled and deboned
  • 1.5 cups (150g) Celery, finely diced
  • 1 cup (150g) Red seedless grapes, halved
  • 1/2 cup (60g) Toasted pecans or walnuts, chopped
  • 1/4 cup (40g) Red onion, minced and rinsed in cold water
  • 1/2 cup (120ml) Avocado oil mayonnaise
  • 1/3 cup (80ml) Plain Greek yogurt (2% fat)
  • 1 tbsp (15ml) Dijon mustard
  • 1 tbsp (15ml) Fresh lemon juice
  • 2 tsp (10ml) Honey or maple syrup
  • 1/2 tsp (2.5g) Garlic powder
  • 1/4 cup fresh dill or tarragon, finely chopped
  • Sea salt and cracked black pepper to taste

Instructions:

  1. Remove the skin and bones from the chilled chicken. Dice the meat into 3/4 inch cubes.
  2. Mince the red onion and place it in a small bowl of ice water. Let it sit for 5 minutes until the sharp aroma softens.
  3. Heat a small skillet over medium heat. Toss in the pecans and cook for 3-4 minutes until fragrant and darkened slightly.
  4. In your large mixing bowl, whisk together the mayo, yogurt, Dijon, lemon juice, honey, and garlic powder. Whisk until the mixture is silky and pale yellow.
  5. Stir in the chopped dill and the rinsed, dried red onions. This ensures the herbs are evenly distributed before the heavy ingredients go in.
  6. Add the chicken cubes and celery to the bowl. Use a folding motion until every piece is glistening with dressing.
  7. Gently fold in the halved grapes and toasted pecans.
  8. Taste a piece of chicken. Add sea salt and cracked pepper until the flavors pop and the sweetness is balanced.
  9. Cover the bowl and refrigerate for at least 30 minutes. This allows the honey and lemon to penetrate the chicken fibers.